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The Pig: Breeding, Rearing, and Marketing, a non-fiction book by Sanders Spencer |
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Chapter 5. Selection Of The Boar |
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_ CHAPTER V. SELECTION OF THE BOAR The hackneyed saying "The sire is half the herd" appears to have a different meaning to varying persons. To some it conveys the idea that the selection of the sire is of far more importance than the selection of the dam because the influence of the sire is so much more powerful than that of the dam on at least the external form and character of the produce. The late Mr. James Howard, who took a particularly keen interest in the breeding of pigs, used to declare that the appearance and form of the young pigs far more generally followed those of the sire than of the dam; whilst the influence of the latter was more shown in the character and constitution of their joint produce; or in other words, that the boar stamped his character to a greater extent on the external points of the young, whilst the sow more strongly influenced the internal parts of the youngsters. It is quite possible that this idea has gained ground to a large extent from the fact that the use of a pure bred sire on ordinary or grade females has been very much more common than the crossing of pure bred females by the ordinary or non-pedigree sire; as also from the far greater numbers of young which each pure bred sire would improve, than would be improved by each pure bred female which might be crossed. If only for this reason alone, we would always recommend buyers who are desirous of grading up and improving their farm stock to attempt to do this by the purchase or use of the pure bred or improved sire. The original outlay is infinitely less, whilst the immediate results are comparatively longer. It is scarcely desirable to go further into the question as to the comparative influence on the young of the sire and the dam since our actual knowledge of the subject is by no means large. Indeed, it is at the least doubtful, if by the closest observation any definite opinion on the subject is possible, so great is the difference which varying parents have on the chief characteristics of their joint progeny, and even in the separate specimens which they have procreated. Of course, it is quite possible to breed animals especially well developed or endowed with certain qualities, providing that the parents have been for generations selected because of their possession in a marked degree of those particular qualities sought. It is in this power of prepotency that one of the chief benefits from the use of a pure bred sire or dam arises. By the term pure bred is not meant merely that the names of a certain number of the forbears of the animal shall have been recorded in the register of the breed, but that the animal shall for a certain number of generations have been bred on similar lines so that it shall possess a considerable amount of concentrated blood. This is a point to which sufficient care is not generally given by purchasers of so-called pedigree sires to be used on the ordinary bred or graded stock. The far too common practice is to purchase each boar required from a totally different herd, or from one of quite dissimilar breeding, with the result that there is not the slightest uniformity in the appearance or character of the herd, or of the mature animals when ready for market. It is far too frequently forgotten that the chief value of a record of the pedigree is that by it one can trace the breeding of the animal's progenitors, and thus one is enabled to form some opinion of the probable produce--providing it is possible to learn the chief characteristics of the progenitors. Failing this, the only course open is to note the names of the breeders of the more recent parents, as from this a certain amount of information as to the probable qualities of the parents may be obtained or surmised. Another point on which at least a diversity of opinion exists, is the wisdom of giving so much consideration to the fact that the herd from which the sire is purchased shall have been recently successful in the show yard, or in extreme cases, that the sire itself shall have been a prize winner. It is urged that the mere fact that a sire has succeeded in winning one or more prizes is a proof that it possesses in a marked degree those qualities which are most highly prized. This may be conceded, yet there is no certainty that the mating of this winning sire even with dams that have also been prize winners shall result in the production of young the equal of the parents, since the winners at the various shows may be of dissimilar types and breeding. But the case would be quite different if the winning sire and dam came from the same old established herd in which the animals had been bred for generations on similar lines. It is this concentration of certain qualities in generation after generation which renders the pedigree animal so intensely prepotent, particularly when mated with animals of an ordinary character or not possessing concentrated breeding. Indeed, it may be safely assumed that the power of a parent to impress its own individuality and qualities on its produce, depends to a very large extent, if not entirely, on the comparative hereditary extent of those qualities in comparison with the other qualities possessed by itself, or by the animal with which it may have been mated. In other words, it is contended that the sire or the dam has not the power to impress certain of its characteristics on its young, merely because of its sex, but that this power depends on the proportion in the sire or dam of the blood of progenitors who possessed in a marked degree certain qualities. It is with the breeding of animals as with the manufacture of a compound article. The character and quality of that compound will vary according to the proportion of the various ingredients used in its manufacture. It is to this law or fact that the marked impressiveness of certain strains of blood is attributable. Again, the marked and long continued success of the blood of the animals bred by a few of our most successful breeders of live stock is in the main due to the fact that the owners set up a standard and persistently selected and bred together only animals possessing to a greater or lesser extent the particular qualities which together comprised that standard. There is not the slightest doubt that in carrying out their system they were often compelled to mate animals related in blood the one to the other, but in this there is little risk providing that all those animals which show the slightest symptom of delicacy of constitution are persistently draughted out. It will be inferred from the above remarks that we hold to the belief that the breeding of the boar should receive attention as well as the following points in its form and character. One of the most important of these points is good temper. This is a quality not usually attributed to the pig in its wild state, and consequently not natural to the domesticated pig, yet on the possession of it depends to a very great extent the thrift and well doing of the produce of the boar. The produce of an irritable boar are almost certain to inherit this quality which is fatal to profitable fatting. In sows this weakness is still more unfortunate, as a bad tempered sow is almost invariably an indifferent mother. The rigid avoidance of this failing of bad temper in a boar is advisable not only because this quality is almost invariably hereditary, but a savage boar is a continual source of danger to man and beast. It may be said that little trouble is likely if the boar is kept in confinement, but there are times, such as when sows are placed with him, when a certain amount of liberty must be given to him, and it is generally on such occasions of excitement when the bad temper is the most in evidence. The mere fact that irritability and nervousness are natural to the pig should make us the more careful to avoid any increase in the failing by using a boar which is the least inclined to be bad tempered. Many persons hold that in the selection of a boar one of the principal points is size. They contend that size, in pigs especially, is imperative if a profitable return is to be made. This view may have arisen to a greater or lesser extent from the want of method and observation which is characteristic of so many stock owners. The one point which to them is of the greatest importance is the selling price of the fat or store animal sold being fully up to the average. Little or no thought is given to the value of the food eaten by each animal. If it had been, very frequently it would have been found that the smaller animal of a lot had actually given the best return for the food it had consumed. It is not the size alone of the animal which determines its value as the producer of meat, but more than anything it is the feeding qualities of the animal fattened. In addition to this there never was a time when the consumer more strongly demanded small joints of meat, and these of the best quality and with as little bone as possible. Apart from this a very large boar is a mistake as it is invariably awkward when serving--it can be used only for large and strong sows, and its average period of usefulness is decidedly shorter than that of a medium sized and compact boar. A large boar generally possesses an undue proportion of bone, its shoulders are heavy, and its ankles round, and feet large and spreading. Now these are all objections. The bone of a boar should be solid, not porous; the ankles compact and the feet small, and the pasterns short. The head should be wide so that the brain can be well developed, the head inclined to be short rather than long, since an animal with an extremely long head is certain to be deficient in natural flesh. On the question of the size and hang of the ears a variety of opinion exists; pigs with long ears, and pigs with short ears are found possessing good carcases. It is the quality of the ear rather than its size and hang which seems to indicate the character most. A pig with a thin and firm ear is usually of fine quality, whereas a pig which has a thick, coarse ear is generally coarse in bone, skin, flesh, and hair. The neck of the boar should be muscular as indicating constitution and natural vigour; the shoulders fine and obliquely laid, the ribs well sprung, the loin wide, the quarters long and square, not drooping, the hams full and extending quite down to the hocks, and without any of that loose skin which is far too common amongst the largest of our breeds of pigs, and which is a sure sign of coarseness. The flank should be thick and well let down, as this indicates constitution and lean meat, the legs should be fairly short and set well apart so that the heart, lungs, and other organs have plenty of room to perform their share of the work of the pig. The skin should be fine and the hair straight and silky, as well as plenty of it. Sparsity of hair is generally an indication of shortage of lean meat, whilst curliness and coarseness of hair are far too frequently associated with excessive fat and coarseness of meat. With regard to the reproductive parts of the boar there are one or two points which should receive special attention. A boar with excessively small testicles should be avoided, as such a one is often barren. Again, a boar with one testicle of normal size and the other smaller, ordinarily suffers from the same disqualification to a lesser extent. A ruptured boar should not on any account be used, as this weakness is strongly hereditary. The weakness may not possibly show itself in the first generation, but it is certain to appear sooner or later. Not only is it a sure index of weakness of constitution, but pigs so affected occasionally die suddenly, whilst there is always a certain amount of risk from the operation of castration. Occasionally one or more of the boar pigs of a litter will be found to be malformed, in that only one of the testicles is apparent. Generally speaking, the other is found when the pig is killed to be attached to the inside of the pig, and thus is unable to descend into the scrotum or purse, so that the act of castration is only partially performed. A boar pig with only one testicle down is commonly termed a rig. The removal of one of the testicles does not deprive the rig of reproducing its species, and it is thus a source of continual trouble when herded with a lot of sow pigs now that the general custom is to allow the female pigs of a litter to remain unspayed. It is, therefore, necessary to fatten a rig either alone, or with male pigs which have been operated upon. In addition to this extra trouble, the flesh of a rig pig if it be kept fattening after it is some five or six months old is almost certain to be strong in flavour, like unto that of a boar. It is, therefore, advisable to fatten a rig quite early in life and convert it into a porket or porker carcase of pork. It may appear strange to some readers to specially mention the teats of the boar, but it is equally as necessary to avoid boars having small teats, teats unevenly placed, and commencing any distance from the fore legs, and blind teats, as it is in the case of the sow, since any weaknesses of the kind are equally as hereditary from the boar as from the sow. _ |
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